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Hindustani, the lingua franca of Northern India and Pakistan, has two standardised registers: Hindi and Urdu. Grammatical differences between the two standards are minor but each uses its own script: Hindi uses Devanagari while Urdu uses an extended form of the Perso-Arabic script , typically in the Nastaʿlīq style.
After filing the application in May 2020, the chilli was granted the GI tag in 2021 by the Geographical Indication Registry in Chennai, making the name "Harmal Chilli" exclusive to the chilies grown in the region. It thus became the second chilli variety from Goa after Khola Chilli and the 3rd type of goods from Goa to earn the GI tag. [15]
Chili peppers, some of which, when dried, are similar in shape and taste to long pepper, [1]: 492 ... The plant itself is a native of India.
Chilli was the original Romanization of the Náhuatl language word for the fruit (chīlli), [70] and is the preferred British spelling according to the Oxford English Dictionary. [70] Chilli (and its plural chillies ) is the most common spelling in former British colonies such as India [ 77 ] and Sri Lanka.
The red colored Bhiwapur chilli, which is darker than other chillies like Guntur chillies, is used in various recipes, including chutneys, curries, and pickles. It is a primary ingredient in 'Varhadi Thecha', a spicy red chilli chutney. The chilli is known for its heat and is used in traditional Maharashtrian cuisine. [9]
The Khola/Canacona Chilli Cultivator's Group Association (TKCCGA) from Canacona, proposed the GI registration of Khola Chilli. After filing the application in April 2019, the chilli was granted the GI tag in 2019 by the Geographical Indication Registry in Chennai , making the name "Khola Chilli" exclusive to the chilies grown in the region.
Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) in length and 25 to 30 mm (1.0 to 1.2 in) in width with a red, yellow, orange, or chocolate color. The unselected strain of ghost peppers from India is an extremely variable plant, with a wide range in fruit sizes and fruit production per plant.
Slightly dried red Kashmiri chilli peppers. Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy. [1] India is the largest consumer and producer. [2]